Monthly Archives: January 2012

Why is this recipe called “thanks for lunch veggies”?? I have no idea. They are roasted veggies, basically. I just know that’s what I’ve been calling them since I learned the recipe in a nutrition class in college. I was once a nutrition major in college, but Chemistry made me turn my nutrition major into a minor; it comes in handy all the time.

This recipe was part of a “low salt” cooking lab. I remember being unenthusiastic… since I love(d) salt. BUT, this was the best recipe I tasted that day loved. I make it all the time.

Directions:
1. Pre-heat the oven to 450°
2. Chop the shallots in half (so you have 8 pieces), mince garlic, quarter the potatoes + chop the carrots into .5 inch pieces (chunky) and put in a bowl.
3. Add 1tbsp of olive oil and .5tbsp of marjoram, salt, pepper and mix it up.
4. Pam two baking sheets (or roasting pans). Divide the shallot/garlic/potato/carrots evenly on the two separate pans and roast them for approx 15 mins.
5. Chop the zucchini and red pepper to roughly the same size. Put in a bowl + add .5tbsp olive oil, .5tbsp marjoram, a pinch salt and pepper and mix. Add evenly to the baking pans you’ve just cooked for 15 minutes. Cook for more 15 mins.
6. Add the chopped mushrooms + green beans to the pans and cook for about 10 more minutes or until everything is roasted and cooked.

You can add whatever other veggies you like to these, but the above is my favorite combination. I like to eat these roasted veggies plain, drizzled with vinegar or in a wheat tortilla. I reaaaalllllly like to eat these in a tortilla with melted mozzarella cheese on top (as is pictured above), which ruins their vegan-ness but it’s worth it for me.

The best part about this recipe is that it makes A LOT. Enough for 6 or 7 meals. Go thank someone for lunch, and make these.

1. Pre-heat oven to 350. To prepare the peppers, put a tiny slit in each one and put in microwave for about 2 minutes. This will soften them up and you can put more filling in them. Once they are a bit soft and cooled, cut in half and scoop out the seeds and set aside.

2. Sauté onion and green pepper in a tiny bit of olive oil until well cooked.

3. Combine all ingredients (EXCEPT stuff for topping) in a bowl. It is ok if rice is hot. Mix well. Taste for seasoning.

4. Prepare the topping: mix all with melted butter.

5. Fill the peppers with rice mixture. Pack it down with your hand to get more rice mixture in it. Coat with topping.

6. Bake in Pam’d pie pan or shallow baking dish for about 30-45 minutes at 350 or until peppers are tender and topping is brown.

Feel free to add more or less cheese, vegetables, etc. depending on how much cheese you like.